Ingredients:

4 cups crumbled cornbread

½ cup butter

2 cups cooked, drained and mashed squash

½ stick butter

1 can cream of chicken soup

1 can cream of mushroom soup

1 large onion, diced

1 pound sausage, cooked and crumbled

Directions:

Toss cornbread with ½ cup melted butter.  Place half of this mixture in bottom of 9x13 baking dish.  Mix squash, ½ stick melted butter, cream soups, onion, and sausage.  Spread this on top of cornbread crust. Place the remaining half of the cornbread mixture on top.  Bake at 375 degrees for 30 minutes.